Murphy’s Puffs Croquettes Recipe
Inspired by classic Irish colcannon, this scrumptious treat combines smoky bacon, sharp cheddar, flavorful greens and creamy potato in every succulent bite. They’re particularly addictive as a party appetizer.
Ingredients
| 3 | medium | russet potatoes, baked, peeled, and mashed |
| 1/2 | bunch | kale |
| 1 | cup | shredded cheddar cheese |
| 1/2 | cup | crumbled cooked bacon |
| 1/2 | medium | white onion, diced |
| ~ | salt | |
| ~ | freshly ground black pepper | |
| 5 | eggs, whipped | |
| 2 | cups | all-purpose flour |
| 3 | cups | breadcrumbs |
| ~ | vegetable oil for frying, 2-inch depth |
Directions
Fill a large bowl with ice water and set aside
Line a baking sheet with paper towels.
- Cut or rip the thick stems from the kale, reserving the leaves only.
- Bring about three quarts of salted water to a boil, add the kale and cook for two minutes.
- Remove the kale and plunge it into the ice water to stop the cooking. Drain and squeeze out the excess water.
- Chop coarsely.
- Combine the potatoes, cheese, bacon, onion, kale, salt and pepper in a spacious bowl. Mix well.
- Roll the mixture into bite-sized balls.
- Place the flour, eggs and breadcrumbs each in a separate bowl.
- Bread the balls by first dredging them in flour, then in eggs and then in breadcrumbs.
- Using a spacious, heavy-bottomed pot, pour in enough oil to cover the croquettes—Approximately two inches. Heat oil to 375 degrees.
Note: Never fill the pot more than halfway as the oil will expand, boil over and cause a fire. Best choices are cast iron Dutch ovens and Le Creuset style pots.
- Drop three or four fritters into the hot oil and fry until golden brown and crispy.
- Remove with a slotted spoon and place on the prepared baking sheet. Blot off excess grease with a paper towel.
- Salt lightly.
- Serve immediately.
Preparation Time:
Approximately 45 minutes with pre-baked potatoes.
